Creamy Beef and Pepper Burritos

My boys love this overstuffed burrito--and they need both hands to eat it. Beefy and packed with veggies, it's a quick weeknight dinner

12 baby sweet peppers or 2 bell peppers
12 ounces extra lean ground beef
2 1/2 teaspoons no salt added taco seasoning, divided
1/4 cup salsa (any heat level or flavor)
1 ripe avocado, sliced in half and pit discarded
1 cup canned white kidney, black, or pinto beans, drained and rinsed
juice of 1 lime
4 (8-inch) whole wheat tortillas
2 cups shredded lettuce

Place the peppers in a dry skillet over medium heat, and cook for five to seven minutes, turning them as the skin starts to blister.
Remove the peppers from the skillet and set aside.
Brown the beef in the same skillet, then add 1 1/2 teaspoons of the taco seasoning and cook for one minute. Stir in the salsa, and turn off the heat.

Remove the tops of the peppers, along with the core and seeds.

Place the peppers, avocado, beans, lime juice and remaining taco seasoning in a small food processor or blender. Puree until smooth.

Place tortillas on a plate, cover with a damp paper towel and microwave for 30 seconds to make them more pliable.

Build your burritos:
Place 1/2 cup avocado-pepper mixture in the middle of the tortillas. Add 1/4 of the beef and 1/2 cup lettuce.

Do your best to wrap them--or eat them open-faced like a tostada.

Serve immediately, garnishing with cilantro if desired (nutrition not included).

Serving Size: 1 burrito